Another sunburst tart to celebrate the arrival of spring her in the southern hemisphere! For those of you who are up north, happy fall/autumn to you.
These types of tarts are very easy to make, you don’t really need to bother with all the rolling and pie shell filling and blind baking. Not that’s I’m complaining, all that stuff is good fun! The result is just slightly simpler and gives a different look. It’s basically a flat cheesecake tart with lots of character and fruity flavour.
Depending on what berries are in season or what ones you have in your freezer, you can use the same amount of a different berry. I have other sunburst tarts from previous baking adventures; with oats and blueberry, sticky date and berry cheesecake!
Lemon and Mulberry Sunburst Tart
½ tsp baking powder
1 & ½ tsp ground ginger
Dash or so of milk
250g fresh mulberries
75g cream cheese
Zest of one lemon
50g lemon curd
More lemon curd
Some fresh mulberries
Preheat the oven to 180 degrees Celsius. Line a 20cm diameter circle cake tin.
Melt the butter and while doing so, mix the flour, sugar, baking powder and ginger together in a bowl. Add the butter and mix in well, adding a dash of milk if necessary. With your hands, bring together the mixture into a soft but firm dough and press into the cake tin. Flatten out then prick all over with a fork. Bake for about half an hour, until golden on the edges and firm on top. Cool completely.
Meanwhile, put the berries and honey together in a saucepan and cook over low heat, stirring occasionally. After about half an hour the mixture should become thick and sweet. The berries will probably shrink too! Transfer to a bowl and cool completely.
To assemble, place the base on a serving plate. Mix the cream cheese, lemon zest and honey together until smooth (I find breaking up the cream cheese with your fingers beforehand helps), then mix in the lemon curd. If the mixture becomes lumpy, you can press it through a sieve (but beware as you may have to add more lemon zest. Don’t worry too much about this stage though, it’s not too vital). Whip the cream until stiff peaks form and fold the lemon mixture into it.
Arrange the cooked mulberries into a border around the edge of the base. Make sure there are no gaps for the filling to leak out. Spoon the filling into the middle and smooth out. Either drizzle more lemon curd on top or pipe it into swirls in whatever way you please, then arrange the fresh mulberries in a wee circle/crown in the centre. Slice and enjoy!
When assembled, this only lasts about an hour before you have to serve it. You could make all the components the day before separately and quickly put them all together before serving (roughly 8-10 people by the way!)
Have a good week!